Vegan Hot and Sour Soup

The upcoming Chinese New Year -- or if you just love Chinese cuisine -- is the perfect inspiration for making this vegan-style hot and sour soup. Instead of eggs or other animal-protein, this festive vegan soup features tofu and a filling array of delicio

The upcoming Chinese New Year -- or if you just love Chinese cuisine -- is the perfect inspiration for making this vegan-style hot and sour soup. Instead of eggs or other animal-protein, this festive vegan soup features tofu and an array of delicious vegetables.

The upcoming Chinese New Year -- or if you just love Chinese cuisine -- is the perfect inspiration for making this vegan-style hot and sour soup. Instead of eggs or other animal-protein, this festive vegan soup features tofu and an array of delicious vegetables.

Vegan Hot and Sour Soup

Serves 4

Ingredients:

15 dried shiitake mushrooms

1 cup hot water

1 (16-ounce) block firm tofu

6 cups vegetable broth

1 (4-ounce) can bamboo shoots, drained

1 (4-ounce) can sliced water chestnuts, drained

3 tablespoons tamari or equivalent Bragg's Amino Acids

1 teaspoon hot sauce

2 tablespoons black vinegar or balsamic vinegar

3 garlic cloves, minced

All purpose flour mixed with water, for thickening, as needed

1/3 cup chopped green onions (green and white parts)

1/3 cup coarsely chopped peanuts

Directions:

Place mushrooms and hot water in a small bowl and set aside for 10 minutes to rehydrate mushrooms.

Meanwhile, place tofu on a plate lined with a double stack of paper towels. Set a plate on top and weight it down with a large cookbook or other heavy object to help press the liquid from the tofu (this will make the tofu firmer). Set aside for 10 to 15 minutes.